Easy Korean Kimchi Pancake

Korean kimchi pancakes are quick, easy-to-make savory pancakes. Make a simple pancake batter in one bowl using flour, loads of kimchi, scallions, and a bit of seasoning. It’s spicy, sour, a little sweet, and salty with umami flavors.

You might also like this savory scallion pancakes.

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Korean kimchi pancakes
Ingredients
Expert tips to make best Korean kimchi pancakes
FAQS
📋Easy Korean Kimchi Pancakes

Korean kimchi pancakes

Korean pancakes (or kimchi jeon) are savory pancakes packed with umami flavors.
One of the easiest meals you’ll ever make. You’ll need one bowl to make the pancake batter. Simply throw in all ingredients into the bowl, and mix well. Cook the pancakes until slightly crispy on both sides. Voila, pancakes are ready!
The umami flavors from fermented kimchi are a real treat for taste buds.
It goes well with rice as a side dish or as a snack and can be served as it is as a main. It’s also great for lunch boxes.
You don’t need anything more in the pancakes. If you feel like loading it up, add more veggies like shredded carrots, tuna chunks, cooked prawns, or other meat to make it a wholesome meal.
It’s a cozy comforting meal that you must try.

Ingredients

¾ cup all purpose flour
¼ cup chopped kimchi
1 (7 ounce) can tuna chunks (optional)
1 large egg, beaten
1 teaspoon sugar
¼ teaspoon salt
½ teaspoon pepper
1 teaspoon gochugaru or Korean chili flakes (optional)
3 tablespoon kimchi brine, juice of kimchi
3 stalks green onion, chopped
¾ cup chilled water

Optional ingredients

Kimchi pancakes don’t need anything alongside, but if you do like you can make a simple dipping sauce for the pancake.

For dipping sauce you’ll need-

1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon sesame oil
1 teaspoon gochugaru, Korean chili flakes
1 teaspoon sugar
½ teaspoon sesame seeds
Scallions

All purpose flour– some recipes use whole wheat flour to make pancakes. I used all purpose flour. Feel free to use whole wheat flour.

Kimchi – for best taste use traditional fermented Napa cabbage kimchi in the brine. Fermented kimchi gives umami flavors.

Drain kimchi and then chop into smaller chunks before using it in the recipe. You will need kimchi and its brine too.

Canned tuna – optional. You can use other meat, seafood or vegetables too to load it up. I used tuna chunks in brine instead of oil. Canned tuna in oil are heavy.

Egg – used as a binder.

Gochugaru or Korean chili flakes – use it for extra heat. Kimchi by itself isn’t very spicy (varies with brands), adding chili flakes helps balance the flavors. A balanced flavor of hot, spicy, sour, a little sweet, and a little salty. If you don’t have gochugaru, you can use fresh red chili instead.

Kimchi brine – juice in which kimchi is stored. Brine has loads of wonderful flavors and makes pancakes very flavorful.

Scallion – green onion along with white part.

Sugar – adds wonderful balance of flavors.

Season – salt and pepper

Chilled water – helps make pancakes crispy. It’s crucial to keep batter chilled if you want crispy pancakes.

You can also add 2-3 ice cubes along with chilled water to keep the batter chilled.

How to make kimchi pancake recipe

Add all ingredients all purpose flour, chopped kimchi, canned tuna, beaten egg, gochugaru, sugar, salt and pepper, kimchi brine, chopped scallion, chilled water into a bowl. Mix them well.

Heat a pan or skillet on medium flame. Grease pan with cooking oil. Scoop out pancake batter with a ladle and pour it on the pan.

Spread it evenly. You want thin, evenly spread pancakes. Do not pour more than one ladle of batter, you’ll end up with soft, thick pancakes. Drizzle more oil on the edges and center of the pancake.

Cook pancakes on medium heat for 20-25 seconds on one side or until pancake is cooked on one side and the top of pancake is 70% cooked.

Carefully flip pancake and cook on other side and cook. Press pancake with back of spatula to make it crispy.

When both sides are cooked, remove from skillet onto serving plate.

Serve immediately hot with dipping sauce.

Expert tips to make best Korean kimchi pancakes

Batter consistency. Pancake batter should not be too thick. For beautiful crispy pancakes, batter consistency is important. Make batter to easily pourable consistency.
Fermented kimchi is a must. It’s important to use fermented kimchi. Kimchi fermented for at least 2-3 weeks. Fermented kimchi has more flavors.
Extra kick. Gochugaru or Korean chili flakes add little heat to pancakes which is very much required to get well-balanced tasting pancakes. If you don’t have gochugaru, you can use fresh red chili instead.
Chilled batter. It’s crucial to keep the batter chilled if you want crispy pancakes. You can also add 2-3 ice cubes along with chilled water to keep the batter chilled.
Wait before you flip the pancake. Wait for the bottom of the pancake to be cooked and the top of the pancake is not wet. The top of the pancake should be partially cooked before you flip, this way pancake will not break while flipping.

FAQS

Can I make this pancake gluten free?

Yes, you can. All-purpose flour can be substituted with gluten-free all-purpose flour.

Can I make it vegan?

Yes, you can. Use vegan kimchi and skip egg and tuna in the recipe.

What type of cooking oil to use to cook pancake?

Use canola oil or sunflower oil for a neutral taste. For a strong Asian taste use sesame oil. I don’t recommend olive oil in the recipe.

Can I make it ahead?

Yes, you can. The batter can be made ahead and stored in the refrigerator for up to 2 days. Store batter in an airtight container and store in the fridge.
Leftover pancakes can be stored in an airtight container inside the refrigerator for up to 3-4 days in the refrigerator or up to a month in the freezer.
To reheat – reheat pancake in pan/skillet on the stove with little oil to crisp it again.

Can I freeze these pancakes?

Yes, you can freeze the pancakes. Stack pancakes one above another with parchment paper between each pancake. Place pancakes in zip lock bags and freeze them for up to a month.

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